INGREDIENTS:
3 to 4 lbs. of boneless beef roast
½ cup butter
1 pack Dry Ranch Dressing
1 1/2 cups of Pepperoncini Peppers or desired amount. I love a lot!
1 1/2-2 Cups of beef broth
1 small sliced onion.
2 garlic cloves minced
1 tablespoon of avocado oil
Himalayan Salt and Pepper for taste
1-2 tsps. of Xanthan Gum
INSTRUCTIONS:
Press the Saute button on your Instant Pot.
Add avocado oil, then sear pot roast on all sides.
Remove roast from Instant Pot and set aside.
Pour in your broth and use the beef broth to deglaze the pan by stirring with a wooden spoon.
Transfer beef roast back into your Instant Pot.
Add all your other ingredients except for the Xanthan Gum.
Turn Instant Pot off saute mode then secure the lid.
Press manual high pressure and set timer for 90 minutes then do natural release for for about 15 minutes.
Once the pin has dropped then you can remove the lid and use a fork to shred your meat.
Turn Instant Pot to warm mode then add your Xanthan Gum to thicken the gravy and stir so it can be thoroughly mixed together.
Allow the roast to sit for approx. 10-15 minutes until the sauce has thickened before serving.
ENJOY this tasty recipe!!!!
